Lemon curd cake

bake Baking sweet
Total: 1 hr 20 min. | Active: 30 min.
vegetarian

If you like lemon desserts, then this is the cake for you. A simple, heavenly smelling cake that packs a lemony punch. As the lemon curd is not mixed into the batter completely, it tantalizes the taste buds with every mouthful. This cake is ideal for an afternoon snack but can also be served as a delicious dessert with a scoop of ice cream or a few dollops of whipped cream and seasonal fresh fruit. It's also great for making trifles.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Lemon curd
2  organic lemons, grated zest and the juice
75 g sugar
1 tbsp potato starch
2  eggs, beaten
50 g butter, cut into pieces
Cake batter
100 g butter, soft
180 g sugar
1  organic lemon, grated zest and the juice
½ tsp salt
3  eggs
75 g plain yoghurt
200 g white flour
10 g baking powder
½ tsp sodium bicarbonate

How it's done

Lemon curd

Whisk the lemon zest and juice (approx. 50 ml), sugar, potato starch and eggs in a pan. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, add the butter and continue whisking for approx. 2 mins. Pour the curd through a sieve into a bowl, leave to cool.

Cake batter

Place the butter in a bowl. Mix in the sugar, lemon zest and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the yoghurt and lemon juice (approx. 25 ml). Combine the flour, baking powder and baking soda, mix into the batter. Transfer half of the batter to the prepared tin. Spread 75 g of lemon curd on top, fill the tin with the remainder of the batter.

To bake

Approx. 50 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove from the tin, spread the remainder of the curd on top, leave to cool completely on a rack.

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